10/05/2026
Hey folks! This is probably the biggest menu change we’ve made in our six years of being open. A lot of thought and work has gone into it, including listening to your requests.
For now, we’ll be using menus printed from my laptop while we wait for the professionally designed and printed copies. There’s been a delay, but we’re ready to get cooking!
As you know, grocery prices have been tough. Haddock especially has become incredibly expensive. Fish and chips and pan-fried haddock are still on the menu, but if prices keep climbing, I honestly don’t know how much longer we can offer them at a price I’m comfortable charging you.
Romaine, other vegetables and cream have also become very costly. If a favourite dish is missing, it doesn’t necessarily mean it wasn’t popular. Sometimes the ingredients became too expensive to serve it at a price that felt fair.
Here’s what’s changing:
🥗 You asked, and we listened: small and large salads will now be available.
🥣 Seafood chowder and seafood pasta have been removed. We’ve replaced the seafood chowder with clam chowder, available by the cup or full-size bowl.
🌮 Chicken fajitas are coming off the everyday menu, but will return as a Tuesday special for $14.99.
🍽️ Liver and onions will be a Sunday special: $9.99 for one piece, with a second piece for $4 extra.
🏡 Sundays will also feature down-home cooking, with a different dinner each week. First up next week: Ham Dinner!
We know some of you wanted the Chicken Bruschetta Wontons back! We left them off because they’d be too similar to our new Chicken Bruschetta Dip, served with wonton chips and mini naan. Those flavours are still here, just in a different way!
📣 Mexican specials and ribs will be off this week while our crew gets comfortable with the new menu.
Offering some dishes as weekly specials helps us plan our purchasing, reduce waste and keep prices easier on your pocketbook.
Once we get the new menu settled in, a lunch menu is next! We’re also hoping to introduce 15% off for seniors on Tuesdays and Sundays starting in November. We’ll confirm the details closer to the time.
It’s a tough time in the restaurant business. Costs are up across the board, and fuel and delivery costs add more pressure. We know there’s a ceiling to what people can afford, and we’re doing our best to stay below it.
We appreciate every one of you. Thank you for six years of support. Come check out the new menu—we’ll see you soon!
—Will & the Old No.7 crew